Chinese Eggplant with Spicy Szechuan Sauce

Ingredients

  • 11⁄2 lbs Japanese Eggplants
  • 2 tsp salt
  • Bowl of water
  • 2 Tbs cornstarch
  • 2-4 Tbs peanut oil
  • 4 cloves garlic, roughly chopped
  • 2 tsp ginger, finely minced
  • 5-10 dried red chilies
Szechuan Sauce
  • 1 tsp Szechuan peppercorns
  • 1⁄4 cup soy sauce
  • 1 Tbs garlic chili paste (or 1 tsp chili flakes)
  • 1 Tbs sesame oil
  • 1 Tbs rice vinegar
  • 1 Tbs chinese cooking wine (mirin)
  • 3 Tbs brown sugar
  • 1⁄2 tsp five spice powder
  • Scallions and roasted peanuts

Directions

  1. Cut eggplant into 1/2 inch thick half-moons or into bite-sized pieces ( see photos). Place in a big bowl covered with water and stir in 2 teaspoons salt. Cover with a plate and let stand 20-30 minutes.
  2. In the meantime, chop the garlic and ginger and make the Szechuan Sauce.
  3. To make the Szechuan Sauce: Toast the Szechuan peppercorns in a dry skillet over medium heat for 1-2 minutes. Crush. Place these along with the remaining ingredients ( soy, chili paste, sesame oil, rice vinegar, Chinese cooking wine, sugar, and five spice) in a small bowl and whisk. Set by the stove.
  4. Drain and rinse the eggplant and pat dry with a towel. Toss with the corn starch.
  5. Working in 2 batches, heat 1 -2 tablespoons oil in an extra-large skillet over medium heat. Add half the eggplant spreading them out. You want to get both sides nice and golden, and the insides cooked through -so take your time here and dont rush this step. Let one side brown then turn them over using tongs. This will take about 10 minutes for each batch. ( If in a hurry sometimes I’ll use 2 pans.) Set the eggplant aside.
  6. Add 1 more tablespoon oil to the skillet, and over medium heat, add the garlic and ginger, stirring for 2 minutes. Turn the fan on, add the dried chilis and stir one minute. Pour the Szechuan sauce into the pan and bring to a simmer for 20 seconds. Add the eggplant back into the skillet, tossing gently for about 1 minute. If it seems dry add a tablespoon of water to loosen.
  7. Place in serving dish and top with scallions and peanuts.
  8. Service with rice.